Description
A vibrant and aromatic appetizer of olives marinated in olive oil, fresh citrus zest, and fragrant herbs. Perfect for snacking, gifting, or adding a colorful touch to your cheese boards. This recipe adds a subtle twist of pink peppercorns for a delicate floral note that makes it stand out.
Equipment:
-
Small saucepan
-
Mixing bowl or jar with lid
-
Microplane or zester
-
Small knife
-
Measuring spoons
Ingredients
- 1 cup Castelvetrano olives, drained
- 1 cup Kalamata olives, drained
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon pink peppercorns, lightly crushed
- 1 teaspoon fresh oregano leaves, optional
- Salt and freshly ground black pepper, to taste
Instructions
- In a small saucepan, combine the olive oil, garlic slices, lemon zest, orange zest, rosemary, thyme, bay leaf, red pepper flakes, and pink peppercorns.
- Warm the mixture over medium-low heat for about 5 minutes, just until the oil is fragrant and the garlic starts to soften. Do not let the garlic brown.
- Remove from heat and stir in the fresh lemon juice and orange juice.
- Place the drained olives in a large bowl or jar.
- Pour the warm oil and herb mixture over the olives, making sure they are well coated.
- Cover the bowl or seal the jar. Let the olives marinate at room temperature for at least 1 hour, stirring once or twice. For deeper flavor, refrigerate them overnight.
- Before serving, bring the olives back to room temperature. Stir gently and serve as part of an appetizer spread or alongside your favorite cheese and charcuterie boards.
Notes
Adding pink peppercorns introduces a subtle floral aroma and a mild peppery bite that beautifully complements the citrus and herbs. It’s a small, thoughtful twist that lifts the flavor just slightly beyond traditional marinated olives without overpowering the original balance. Pink peppercorns aren’t spicy like black pepper, so they add depth without heat — perfect for pairing with mild cheeses and wines.
If you can’t find pink peppercorns, you can leave them out, but it really does add a touch of something special.
Olives can be stored in the fridge for up to a week. Always bring to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 Serving
- Calories: 210
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g